Pear juice is similar to apple juice; a pure pear juice cider is called a perry. If you mill the pears or apples yourself and then crush the juice out yourself, you will probably get some tannins from the flesh (though depends on the variety - the most common pear and apple varieties are selected for sweetness rather than the tart, dry tannin taste). Otherwise you should consider somehow adding tannins into the process (oaking is another way that could have pleasing results - ie, ageing on oak chips or in an oak barrel).
Brown sugar is a fairly simple sugar and will almost entirely ferment out, making your cider high and dry (high alcohol, little body). Too much sugar and the cider will lose its cidery qualities and be less pleasant to drink.
Honey is a bit more complex but is basically fermentable sugar too; it will also tend to leave your cider high and dry. Add lots of honey and you won't have the base for a cider: you'll have cyser - a type of mead made out of apple and honey. I recommend this, but it's different to cider and will need some ageing, possibly a good deal of ageing.
